Chicken Enchilada Casserole

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 3 -4 chicken breasts
• 10 ounces cream of chicken soup
• 1 cup sour cream
• 6 ounces mild green chilies
• 8 -12 ounces shredded monterey jack cheese
• 6 ounces black olives (optional)
• 6 -8 flour tortillas (depends on size)

Recipe

• 1 boil chicken, cool and shred into bite-size pieces.
• 2 place chicken, soup, sour cream, green chilies and olives (optional) in a bowl and mix well.
• 3 cut tortillas in ½ or ¼ (your preference) and layer on the bottom of a greased (spray with cooking spray) casserole dish so entire bottom is covered.
• 4 spoon 1/3 mixture on top of tortillas
• 5 top with 2-3 oz shredded cheese (enough to cover chicken mixture).
• 6 repeat tortilla, chicken filling and cheese layers two times
• 7 bake at 350°f until cheese is melted and casserole is heated through; approximately 30-45 minutes.
• 8 note: depending on the desired thickness of the casserole you can use a 9x13 or 8x8 baking dish.
• 9 *this can also be made with corn tortillas however they will be a little chewy*.